Good Noms, Honey! – Feel-Good, Real Food Recipes
Good Noms, Honey! is all about easy, clean recipes made with real food ingredients that nourish both body and soul. My focus is on clean eating—recipes made from nutrient-rich, minimally processed ingredients that taste amazing and help you feel your best (because bland chicken and sadness salads are a hard pass in my kitchen).
While many of my earlier recipes focused on low FODMAP, IBS-friendly meals (because that's what I was cooking and eating at the time), the blog has since evolved to feature a wider variety of clean-eating recipes that fit different lifestyles—like Paleo, Keto and low carb, Whole30, gluten-free, refined sugar-free, and more. You'll still find plenty of low FODMAP recipes here, but these days my recipe development is all about maximizing flavor, simplifying prep, and using vibrant ingredients that actually make you excited to cook dinner.
Who I Am
I'm Gail, the "Honey" in Good Noms, Honey!—freelance digital marketing manager by day, Le Cordon Bleu recipe developer and food photographer by passion, and mom to one brilliant 9-year-old who inherited my love of Bolognese. Originally from the U.S., my family and I now live in the beautiful Okanagan Valley in British Columbia, Canada.
After my son was born, I adopted a cleaner diet to address some health concerns, and that journey inspired this blog. While clean eating and the recipes here have made a huge difference in my own well-being, I'm not a medical professional—so if you're following a specific diet or managing a health condition, please check with your healthcare provider before making any of my recipes.
The Story Behind the Name
"Good Noms, Honey!" stems from my husband, Jeff, who has affectionately uttered these words for years whenever I whip up something particularly delicious. Naming this blog serves as a tribute to the unwavering support I've received from my family, with Jeff playing a crucial role in navigating my health challenges. His support, from caring for our son during painful episodes to tackling mountains of dishes generated by my culinary pursuits, has been invaluable.
Jeff is the self-appointed 'creative director' of Good Noms, Honey! and my official taste-tester, candidly sharing his thoughts about my creations. More importantly, he has consistently supported me in pursuing my dream of authoring a food blog. Without his support, Good Noms, Honey! would likely not exist.
Good Noms, Good Hearts
Beginning September 2025, for every recipe review submitted on the site, I will personally donate $2 to support cancer research. This initiative will run for one year and reflects my commitment to using this space for something bigger than myself.
To count toward the donation, please include both a star rating and a few details about your experience making the recipe—what worked, what you enjoyed, or tips you discovered. Short comments like "Delicious" or "Can't wait to try this" are appreciated too, but including a bit more helps ensure your review has the most impact.
Updates on donation totals are shared with my email subscribers. If you'd like to follow along, you're welcome to subscribe.
Frequently Asked Questions
For me, it means using real, whole food ingredients—fresh produce, quality proteins, healthy fats, and the occasional dark chocolate—because life's too short to fear a square of cocoa. I also strive to use products free from harmful additives and unnecessary refined sugar (seriously, why is there sugar in store-bought chicken broth?!), focusing instead on minimally processed foods that bring out the best flavor and help to nourish the body.
No. While many of my earlier recipes were developed while I was eating low FODMAP, Good Noms, Honey! now focuses on clean-eating recipes that may or may not fit any specific diet. You'll still find plenty of low FODMAP recipes and recipes that include low FODMAP options—just check the Low FODMAP category page.
You might also notice that I still occasionally use low FODMAP garlic and onion substitutes—like garlic-infused olive oil and leek greens—in non-low-FODMAP recipes. That's because I'm still a bit sensitive to onions myself (and sometimes I just feel lazy about mincing garlic).
All low FODMAP recipes on the blog are clearly marked as such in the recipe card, and while I strive to keep them updated based on the latest guidelines from Monash University (the leading authority in IBS research), FODMAP information is always evolving. Before making a recipe, it's a good idea to double-check the Monash FODMAP app to ensure the ingredients still fit the latest research.
No. I'm not a doctor or dietitian—just a food lover with strong opinions and a lot of kitchen gadgets—so I can't say whether a recipe will work for your specific diet or health needs. Everyone's body and tolerance levels are different, especially when it comes to eating styles like low FODMAP, Keto, or Paleo.
While I do my best to include clear notes and substitution options, it's always best to double-check ingredients with your healthcare provider or a registered dietitian to make sure a recipe works for you. You can also peek at my Terms of Use for more details (because, as thrilling as disclaimers aren't, they do matter).
